Tiny carrots, baby zucchini complete with their flowers, asparagus ranging in size from pencil-thin to almost as thick as sugarcane, tender bulbs of Florentine fennel and beautiful ivory-white heads of cauliflower are just some of the many choices.

The only disadvantage of thick asparagus is that it must be peeled before cooking to remove the relatively tough skin; that, however, is the work of a moment.

If using thicker asparagus, scrape each stalk to remove the skin, then cut it into thirds lengthwise, leaving the the asparagus head intact.

Penne With Ricotta and Asparagus Sea salt 1 1/4 pounds thick asparagus, ends trimmed 1 pound penne rigate 1 clove garlic, peeled 15 ounces whole-milk ricotta 2 tablespoons olive oil 2/3 cups freshly grated Parmesan cheese.

Another appetizer standout was thick asparagus mated with wild mushrooms and roasted peppers.

BRAISED WHITE ASPARAGUS WITH BLOOD-ORANGE SAUCE Time: 30 minutes 1 pound very thick white asparagus 1 cup lightly seasoned chicken stock, approximately 2 1/2 tablespoons salted butter 1 bay leaf 4 blood oranges Sea salt 1 tablespoon extra virgin olive oil Freshly ground black pepper.

Whether you like your asparagus thick or thin is often a matter of taste.

But it is always worth peeling thick asparagus, from stem to the bottom of the flower bud.

Asparagus Salad with Soy-Mustard Dressing Time: 15 minutes 1 pound thick asparagus, trimmed and peeled 1 tablespoon Dijon mustard 2 egg yolks, preferably organic 1 tablespoon soy sauce 1 tablespoon freshly squeezed lemon juice Extra virgin olive oil as necessary.

Asparagus Parmesan On Polenta Total time: About 3 hours 3 3/4cups water 1teaspoon salt 1cup yellow cornmeal for polenta 1 1/2tablespoons melted butter 1pound thick asparagus, ends snapped off and stalks peeled 3tablespoons freshly grated Parmesan.